Our restaurant has one of the best views in Salcombe over looking the sea and our menu has been designed by seafood expert Mitch Tonks, making our restaurant a memorable experience.

Beachside Restaurant

Beachside RestaurantThe most stunning view overlooking the estuary coupled with expertly cooked fresh local seafood, it doesn't get much better then this

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MenusOur menu's have been designed by Mitch Tonks, utilising some of the best local produce available

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Local Produce

Local ProduceWe have a wealth of high quality local produce that we take advantage of in the restaurant

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ArticlesArticles and news from The Beachside Restaurant in Salcombe

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Fish Friday

Fish FridayThe last Friday in each month we hold Fish Friday. An excellent opportunity to sample 5 dishes and 5 wines over lunch

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BarA fine selection of high quality spirits, cocktails and wines are available from the bar to be enjoyed at the bar, in your room, in the restaurant or on the sun terrace

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RecipesRecipes prepared for you by our head chef Stuart Downie. Make them at home or visit our restaurant to try them for yourself

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Fish Friday


Experience the finest food and wines at the incredible price of only £30 per head! Enjoy a 5 course fish inspired lunch menu with 5 incredible wines to match cooked by Head Chef Stuart Downie and accompanied with the most beautiful wines presented by Charles Steevenson.

Our next event is Friday May 2nd.  

From 12:00pm till 3:00pm

Please call 01548 845900 to book your place.

See how June's Fish Friday went on Facebook >



Feb's  Menu was:

Bouillabaisse style soup with crostini and aouli
Palourde clams with sherry and chorizo
Caramelised bream with a spicy mango and cashew thai salad
Fillet of plaice with sautéed spinach and a lightly smoked mussel velouté
Warm hazelnut cake with candied hazelnuts and stout ice cream


January's Menu was:

  • The beach Side fish soup with river mussel
  • Ham hock ballotine with quail egg
  • Seared Start Bay scallop, celeriac remoulade, apple & curry oil.
  • Pan fried bream with coconut & king prawn sauce
  • Passion fruit crème brûlée with tropical fruit compote & mango


December's menu was:

  • Parsnip velouté, curry oil and poached apples
  • Beetroot cured salmon, horseradish and Beetroot dressing
  • Butternut squash, volscombe goats cheese and truffle salad
  • Roast Hake Fillet, creamed sprout & chestnut 
  • Christmas pudding parfait, pears and mulled wine sorbet


November's FISH FRIDAY Menu was:

  • Celeriac velouté with smoked bacon and walnuts
  • Salcombe crab risotto with lemon and basil
  • Goats cheese set cream with fennel and orange
  • Roast Cornish pollock with black pudding and a curried apple aioli
  • Lime cheese cake with coconut sorbet 


September's Fish Friday Menu was:

  • Celeriac Veloute with Smoked Bacon and Walnuts
  • Salcombe Crab Risotto with Lemon and Basil
  • Goats Cheese Set Cream with Fennel & Orange
  • Roast Cornish Pollock with Black Pudding and Currid Apple Aioli
  • Lime Cheesecake with Mango Sorbet
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